Atop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.” From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.

In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (JulesGlutenFree.com), newsletter, e-books and on sites like http://celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.

Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook. Her third book, "Free for All Cooking," will be available November, 2010.

By Jules Shepard

Published on 04/10/2009

A fantastic treat for breakfast, tea time, coffee and a snack, dessert ... there is no time of day this scone won't make more tasty!

I know there has been a lot of talk lately about whether Starbucks will
begin adding gluten-free offerings to their now-forbidden gluten-filled
glass cases. Time will tell if they do so, if they do it safely (those
kinds of cases are a huge source of cross-contamination), and if they
do it tastily. But I'm not going to sit idly by and wait for Starbucks
to see the light. I invented my own Starbucks-like maple scone, and I
dare say it's better than any they may devise!

I made this
recipe dairy-free, but you could use dairy yogurt and regular milk
instead. I have also provided alternatives for those of you watching
your sugar intake, so everyone may partake.

(*Note
- This recipe calls for Jules Gluten Free All Purpose Flour which may
be made at home according to directions found in my books, Nearly
Normal Cooking for Gluten-Free Eating and The First Year: Celiac
Disease and Living Gluten-Free, as well as in various media links on my
website.)

Pour
the oats into a blender or food processor and blend into a fine flour.
(Or use equal amount Jules Gluten Free All Purpose Flour)

In a
large bowl whisk together the dry ingredients: oat flour, Jules Gluten
Free All Purpose Flour, sugar, baking soda and baking powder. Cut in
the shortening using a pastry cutter, two knives or an electric mixer.

In
a small bowl, stir the eggs together with a fork to mix. Pour eggs into
the mixed dry ingredients, then add the yogurt and maple syrup. Stir
well to combine.

Turn the dough onto a clean counter or pastry
mat liberally dusted with my Jules Gluten Free All Purpose Flour. Coat
your hands with the flour as well, then scoop the dough in a ball onto
the mat.

Pat the dough out into a flat disc, approximately 1
inch thick. Using a butter knife, cut the dough into three sections,
then cut each section into smaller triangles. You should wind up with
approximately 12 triangle-shaped scones. Make sure there is not too
much extra flour on the tops of the scones before baking - brush off
lightly, if necessary.

Place each scone onto a parchment-lined
cookie sheet and bake in the preheated oven for approximately 10
minutes, or until they spring back when lightly touched. Do not over
cook! Remove the entire baking sheet to a cooling rack.

After
cooling for at least 5 minutes, stir together the glaze ingredients,
adding the milk only one tablespoon at a time until it reaches a
pourable, but not thin, glaze consistency. Slowly pour over the tops of
each scone. Some of the glaze will pool around the scones onto the
parchment paper, so leave the scones on the baking sheet for this glaze
step unless you are serving immediately and want the glaze to pool on
the serving plates.